Since the Ming dynasty, the district of Huo Shan,﻿ in the province of Anhui, has been the most important producer of this tea, which goes through an extended steam-drying process and gives a yellow liquor, with a powerful flavour of roasted rice.

Yellow teas

Yellow teas are rarely seen outside of China. These teas are close to green teas, but their leaves are piled up and exposed to a more or less humid heat allowing a slight oxidization, stopped by a drying process. Low in caffeine, yellow teas are rich in polyphenols, which have antioxidant properties and are also rich in vitamins and minerals, particularly in zinc. They are considered as a great ally for blood pressure control and to fight bad cholesterol.﻿